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Start by cooking the orzo pasta as the package says. Make sure it’s al dente, still a bit firm. Drain it and keep it ready for the bake.
Now, roast the butternut squash. Peel, seed, and cut it into cubes. Toss with olive oil, salt, and pepper. Place on a baking sheet and roast until tender, about 25-30 minutes.
In a big baking dish, layer cooked orzo, roasted squash, and crumbled halloumi cheese. Mix gently to spread everything evenly. Cover with a lid or foil and bake until the halloumi melts and the dish is hot, about 20-25 minutes.
When the bake is done, take it out of the oven. Let it cool for a few minutes before serving.